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Pumpkin Spice Latte Pie

2 Ratings

2 Comments

Prep 15 min
Total 4 hr 5 min
Ingredients 10
Servings 8

All the flavors of this coffeehouse favorite get wrapped up in one delicious pie. MORE+ LESS-

By Pillsbury Kitchens

July 9, 2013

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

can (15 oz) pumpkin (not pumpkin pie mix)

can (12 oz) evaporated milk

3/4

cup packed brown sugar

tablespoon instant espresso coffee powder

1 1/2

teaspoons pumpkin pie spice

eggs

cups whipping cream

1/4

cup granulated sugar

Additional pumpkin pie spice, if desired

Steps

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1

Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2

In large bowl, beat pumpkin, evaporated milk, brown sugar, espresso powder, 1 1/2 teaspoons pumpkin pie spice and eggs with electric mixer on medium speed until well blended; pour into crust-lined pan.
3

Bake 15 minutes. Reduce oven temperature to 350°F; bake 25 to 35 minutes longer or until knife inserted near center comes out clean. Cool completely, about 3 hours.
4

Meanwhile, in chilled medium bowl, beat whipping cream and granulated sugar with electric mixer on high speed until stiff peaks form. Spoon into decorating bag fitted with tip, and pipe on top of chilled pie. Sprinkle with additional pumpkin pie spice.

Expert Tips

Cover and refrigerate any remaining pie, and eat within 3 days.
For an extra bit of pumpkin spice flavor, try adding a touch of pumpkin pie spice to the whipped cream.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 44%
Saturated Fat 16g 79% Trans Fat 1/2g
Cholesterol: 145mg; 49%
Sodium: 230mg; 10%
Potassium: 370mg; 11%
Total Carbohydrate: 50g; 17%
Dietary Fiber 1g 7% Sugars 33g
Protein: 8g

% Daily Value*:

Vitamin A: 180%; 180%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;